COCONUT CHUTNEY

My coconut chutneys always turned out poorly, so I was on the lookout for the right foolproof recipe. Coconut chutney is just coconut, salt, and green chilies. I built up on the basic recipe idea and followed my instincts. Curry leaves taste best when seasoned in oil and crispy.

 BASIC RECIPE 

• 1 cup grated coconut ,preferably fresh(I don't have access to fresh grated coconut ,so I use frozen )(80 gms. )
• green chilies deseeded OR red chili powder or dry red chilies soaked in hot water and seeds removed, as per taste
• 1/2 inch piece of ginger
• 4 Tbsp chopped onions(30 gms.)
• salt to taste
• Lukewarm water depending on how thick or runny you want the chutney.

For tempering:

1. 2 tsp oil
2. 1/2 tsp mustard seed
3. 2 dry red chilies
4. 8 curry leaves

METHOD

• Put all the ingredients in a mixie, add the lukewarm water, and grind. Make sure that you add salt while grinding and taste as you go. Adding salt after grinding, does not work for me in getting the right taste. Add salt sufficient enough to bring out the sweetness in the coconut and onions.
  
  
  
  

• Transfer the chutney to a bowl.
• For tempering: Heat 2 tsp oil in a pan. Add the mustard seeds, let it splutter, then add the onions and cook until light brown. Then add the dry red chilies and curry leaves. Close the pan and let the curry leaves crisp. Pour over the chutney and serve.

                                       

NOTES

• For red chutney, remove the seeds of 2-3 dried red chilies and soak it in hot water until soft,  and grind them with the remaining ingredients. OR just use red chili powder. Add this chutney to the pan of the seasoning and bring to a simmer. Red coconut chutney tastes different than the white one, the reason being that the chutney is slightly cooked with the seasonings. 
• For peanut chutney, reduce coconut to 1/4 cup and add 3/4 cup roasted, peeled groundnuts and grind with the remaining ingredients.
• This is the basic recipe. You can get creative with this. Add  10 cashews or 5 walnuts for volume.
  
• Add 1 Tbsp roasted urad dal or 1 to 2 Tbsp roasted channa dal(you can add up to 1/2 cup roasted channa dal for 1 cup of grated coconut), or 1 Tbsp sesame seed, again for volume.
• I don't season the chutney (lazy); seasoning with mustard seeds, curry leaves, and dried red chilies gives it a good taste.
• Throw in some coriander leaves instead of curry leaves; you have yourself coriander coconut chutney.
• Throw in a pinch or two of tamarind to give a subtle tangy taste.